Fresh Strawberry Cheesecake
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs)|
|Soft margarine||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Low fat cottage cheese||8 Ounce|
|Light cream cheese||8 Ounce (1 Package)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1⁄2 Cup (8 tbs)|
|Non dairy whipped topping||2 Cup (32 tbs) (Prepared)|
|Egg whites||3 , stiffly beaten|
|Halved strawberries||2 Cup (32 tbs)|
Crust: Mix the graham cracker crumbs, margarine, and nutmeg together.
Stir in the water until mixture is moist.
Press into the bottom and slightly up the sides of a 10 in. (25 cm) springform pan.
Refrigerate until ready to use.
Filling: Combine cottage cheese and cream cheese in a food processor or large bowl.
Process or beat until cheeses are blended and creamy.
Beat in sugar replacement and vanilla.
Sprinkle and soften the gelatin in the cold water in a microwave-proof cup or bowl.
Heat in the microwave for 1 to 2 minutes.
Stir to dissolve the gelatin.
Then completely fold the gelatin into the cheese mixture.
Fold 1 cup (250 mL) of the prepared whipped topping and the three stiffly beaten egg whites into the cheese mixture.
Transfer mixture to prepared crust.